Let me give you a hypothetical situation.
I have a "friend". Who has a "friend".
Who ate a scoop of peanut butter after every meal. Every day. For a week.
He savored it. Relished it. Rubbed it in the faces of those who love him the most. (He would run through the apartment yelling PEANUT BUTTER TIME at the top of his lungs. Just in case it had somehow slipped our minds. We could have killed him, Sophie and I. Or, you know. Would have killed him. Hypothetically. If this were about us. But it's not. It's about a "friend". Of a "friend". Right.)
The whole point of this little social experiment being to see how his metabolism would react to eating an extra 600 calories a day.
Now. Seeing as how our "friend" of a "friend" wasn't losing weight prior to this. One would expect him to gain about a pound a week. Easy.
So you can imagine everyone's surprise (and utter devastation). When he stepped on the scale after a week. And had lost. Five. Pounds.
Upon discovering this, Sophie and I went through many stages of grief. First, we were in denial. We consulted Einstein. And Newton. We looked up things like the law of the conservation of energy. We calculated and recalculated the number of calories in a pound. To no avail.
Then we got angry. We threw things at him. Tied him to a chair. Jack Bauer-style. And explained to him that if he would just admit that he had snuck off to the gym to exercise when we weren't looking then no one would get hurt.
Finally. Acceptance. Adam is an alien life form.
And that's really all there is to it.
In the midst of all of this peanut butter drama, I found myself craving a good old peanut butter sandwich (no surprise there). With a twist, of course. The roasted plantain and PB combo is something that I've been thinking about for a while now. It's an adult version of the classic PB+banana that we all know and love. Something that tastes familiar and yet not. And by this I mean, absolutely amazing.
Roasted Plantain and Peanut Butter Sandwich
2 slices of bread
Preheat the oven to 400. Peel the plantain and slice it horizontally into 1/2-inch thick slices. Place slices on a greased baking pan. Sprinkle them with salt. Bake for 40 minutes, flipping once halfway through, or until soft and caramelized. Spread peanut butter on one slice of bread. Top with half of the slices. Add another slice of bread. Eat. Save the remainder of the plantains for an afternoon snack. If you have the self control to stop yourself from eating them all in one sitting. Which, if you are me, you won't.
I ate this sandwich on the Milk and Honey bread from HBinFive. The substitutions I made to this were to use buttermilk in place of milk, agave in place of honey, and dried cranberries instead of raisins.
This bread was amazing. It remained soft for a week after I made it and had a really great texture and crumb. It is definitely my favorite bread from the book thus far.
Please check out the round-up of HBinFive breads over at Big Black Dog on May 1st! And this has been yeastspotted! And submitted to Deb for Souper Sundays!